Guacamole Ole`

Tam D

By
@methodmaven

This is the one -- the best EVER guacamole recipe, and it's been a closely held secret for decades. My family is crazy about it, and it's requested often. It's so easy you'll wonder why you ever bought that pre-made stuff at the store, and you won't believe the flavor!


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Comments:

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 large
avocados, firm and ripe
2 Tbsp
lime juice (not lemon!)
4 oz can(s)
green chilies, diced
1 tsp
minced garlic
1 tsp
salt
2 Tbsp
grated onion
1/4 tsp
black pepper
1 large
ripe roma tomato
6-8
pcs sun dried tomato, optional

Directions Step-By-Step

1
Cut the tomato in half, scoop out the gooey seed center. With a sharp knife, cut the tomato into very small bits, being careful not to mush it. Place the chopped tomato bits on a paper plate, and blot carefully with a paper towel to remove any excess wetness. Set aside.
2
Peel an onion and grate it on the smallest side of a box grater. This will produce a watery onion mush. Place 2T. into a medium mixing bowl.
3
Add chilies, garlic, salt and pepper, stirring to combine.
4
OPTIONAL: If you want to kick up the tomato essence in the guacamole, mince several pieces of sun dried tomato and stir it in.
5
Peel avocados, and mash on a plate with a fork, with the lime juice.
6
Add the mashed avocado and lime juice mixture to the bowl, stir gently to combine.
7
Serve with tortillas, chips, or veggies. In theory, you could use leftovers as a yummy spread on a turkey sandwich, a nice tostada, or in a burrito... but who has leftovers?!
8
NOTE: I prefer to make this just before I want to serve it, so the avocado doesn't darken. It's best served within an hour or two, at room temp.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy